Due to my husband’s dietary needs, I never imagined of making a pizza. Even if I had read about cauliflower pizza, I was slightly reluctant to make it as I was worried about how it was going to taste. But one day, I decided to test a three-ingredient recipe for the pizza base. As the ingredients were simple, I was not expecting it to be successful. I was wrong. It came out successful, and my husband and I enjoyed it.
So, here is the recipe for my flourless pizza.
FLOURLESS VEGETARIAN PIZZA – 4 servings
INGREDIENTS for Pizza base:
Cauliflower- two cups (after pulsing it fine) one medium head should be enough.
In a food processor, pulse the cauliflower head until its fine.
Squeeze the water off by using a cheesecloth. To this mixture add the beaten egg and some salt. With a spoon, pour the mixture onto a baking sheet and make the shape of a pizza.
Bake it in a preheated oven at 210 C until the crust becomes firm and the edges become slightly brown. I’m assuming 20-30 minutes should be enough.
FOR THE SAUCE:
Tomatoes- 3 medium size
Garlic- 6 cloves
Fresh basil- 10 leaves or dry- 1 tsp
Dry oregano- 1 tsp
Blend everything in a blender. Pour the mixture into a pan, add 1 tbsp olive oil and let it cook until the sauce becomes thick.
Transfer the pizza crust from the baking sheet to the pizza tray (with holes) Spread the tomato sauce on top of the crust and add freshly shredded mozzarella cheese ( 1/3 cup or 30-35g) on top, NOT the preshredded one in packets . Bake again for another 10-20 mins at 200 C until the cheese melts and becomes slightly brown.
Once it is ready, take it out and add arugula/ rocket leaves, cherry tomatoes, and dried red chilly flakes. Serve immediately.
Please note: Don’t expect texture to be like the regular pizza.